A luscious dessert, perfect for Easter. Make the meringues, sauce and whipped cream ahead. Asssemble them just before serving.

Makes 12 3” meringues, serves 6


4 egg whites

pinch salt

1/3 cup white sugar

1/3 cup brown sugar

½ tsp vinegar

1/3 cup toasted sliced almonds

Prairie Cherry Sauce

1 ½ cup pitted sour cherries, frozen or fresh

½ cup water

¼ cup sugar

1 tbsp cornstarch

1 tbsp brandy, optional

Whipped Cream Filling

2 ½ cups 35% cream

1 ½ tbsp. brown sugar


1 cup toasted sliced almonds

Preheat oven to 250°F. Line 2 cookie sheets with parchment paper (very important to use parchment otherwise the meringues will stick).

Meringues: In a stand mixer, beat the egg whites, on medium speed with the salt until foamy. Increase speed to high and gradually the white and brown sugar. Add the vinegar and continue beating to stiff peaks. Fold in the toasted almonds.

Spoon 12 equal size mounds onto the baking sheets. Using a spatula, spread the meringues to 3-inches in diameter, making them as evenly flat as possible.

Bake for 1 ½ hours, switching the cookie sheet positions half way through to allow even baking. Remove from oven and let cool completely.

Prairie Cherry Sauce: In a medium saucepan, combine the cherries and the water.

In a small bowl, thoroughly mix the sugar and cornstarch. Add to the cherries and stir well. Heat the mixture over medium heat to boiling. Sauce will thicken. Add the brandy and cook about 1 minute. Remove from heat to cool. If sauce becomes too thick, stir in 1-2 tbsp water.

Whipped Cream Filling: Whip the cream with the sugar to medium peaks. Refrigerate until ready to use.

To assemble: Lay one meringue on a dessert plate. Top with about ¼ cup whipped cream. Spoon over about 1 tbsp of the sauce. Sprinkle with about 1 tbsp toasted almonds. Top with a second meringue, followed by the cream, the sauce and then the almonds. Serve immediately.